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Blackberry Ice Cream

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“Great recipe from Coastal Living.”
1 gallon

Ingredients Nutrition


  1. Combine first 3 ingredients in a large Dutch oven.
  2. Whisk in half-and-half.
  3. Bring to a boil, stirring constantly, over medium-high heat.
  4. Slowly whisk about 4 cups of hot mixture into beaten egg.
  5. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
  6. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
  7. Stir in vanilla; chill 8 hours or overnight.
  8. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
  9. Cover and chill 8 hours, stirring occasionally to dissolve sugar.
  10. Stir in lemon juice.
  11. Stir berry mixture into custard mixture.
  12. Pour into container of a 4-quart ice-cream maker.
  13. Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
  14. Scoop into serving bowls; garnish, if desired.
  15. Makes 1 gallon.
  16. Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
  17. Let pan remain in ice-water bath, stirring often until room temperature; chill.

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